Address: Vila Joya, Estrada da Galé, 8200-416 Albufeira, Portugal
Website: vilajoya.com
Casa da Igreja
In beautiful Cacelha Velha, on the wild, flower-filled, eastern Algarve, lies tiny Casa Igreja or Church House, one of the best restaurants in the Algarve tucked under the shadow of the village’s ancient, white-washed church. By 4pm, queues have formed outside its doors to wait for the oysters brought in from the neighbouring Ria Formosa. Home-made bread, a tumbler of wine or beer and these big, meaty oysters, served warm, are mostly all they offer. But it is enough, as you can see from the many locals slurping happily on the wooden tables outside – some of whom come on horseback after riding along the beach beneath.
Address: Casa da Igreja, Largo da Igreja 8900 Vila Real de Santo António, Portugal
Website: facebook.com
Vila Joya SEARicardo Nascimento/Vila Joya
Villa Joya Sea
The annual opening of this white-on-glossy-white chic beach shack, with its wicker and adobe light shades swinging in the sea breeze over the cocktail counter and the raw coir rope blinds dropped to partially shade the beautiful people dining, marks the onset of long days and warm nights. Japanese cuisine (try the wagyu beef with caviar) is served on one side of the open kitchen, while the other spotlights Mexican dishes (I am still dreaming of the Aguachile), but every year promises something new. Whatever it may be, Vila Joya Sea is somewhere which manages to perfectly combine memorable food with a feet-in-the-sand Algarvian sense of place.
Address: Villa Joya Sea, Estrada da Galé, 8201-917 Albufeira, Portugal
Website: vilajoya.com
Restaurante Estaminé
Only accessible by boat, this eco-centric restaurant, heavily reliant on solar power, pays homage to the crystal-clear waters of the Ria Formosa that surround it. It sits in solitary splendour on the white sands of Ilha Deserta (the Deserted Island) and is the main reason that people hop aboard the 15-minute speedboat shuttle which brings you here from Faro. Fish, of course, makes up much of the menu; here grilled simply with local olive oil and the region’s salt. But for something different, try the dried tuna muxama, a kind of ham from the sea or the baby cuttlefish fried in their own ink.
